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| Creme Brulee Cooking in a Warm Water Bath |
During the Kincaid's days I was introduced to the sublime Creme Brulee. Over the years I have made it many times. It is easy, fool proof and a quick go to dessert especially since I usually have all the ingredients on hand. My favorite cookbook author is Ina Garten. Here is her recipe, from Barefoot in Paris, it is a winner.
Ina Garten Creme Brulee
Creme Brulee
Ingredients
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange or raspberry liqueur (Grand Mariner or Framboise) optional
Directions
Preheat the oven to 300 degrees F.
Mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liquer and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a roasting pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. If you don't have a blow torch you can put the creme brulee under the broiler instead. I like to serve this with a few fresh raspberries or blackberries.
Mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liquer and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a roasting pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. If you don't have a blow torch you can put the creme brulee under the broiler instead. I like to serve this with a few fresh raspberries or blackberries.
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